Heat oven (I use the Breville) to 350. Spray an 8" or 9" square pan.
For Passover, I used silicone muffin tins, and baked them in the convection oven for 25 minutes. Each tin needs to be on a flat metal cookie sheet or pan to give it support. I made 17 - next time I would make them smaller and do all 24 (2 tins.) You pop them out, which is a big plus.
DO NOT DOUBLE THE RECIPE IN A LARGER PAN! I tried this in 2023 and it made a big mess - the brownies were not baked through, and impossible to get out of the pan.
5 T melted butter or parve margarine. (1/2 cup if you use vegetable oil, also fine)
1¾ c sugar
½ t salt
1 t vanilla extract
¾ c cocoa powder (Fairtrade!). Dutch-process or natural; sifted if particularly lumpy
3 large eggs
1½ c. almond flour
1 t. baking powder (It's optional and omitted for Pesach)
Easily doubled, but DON'T BAKE IN ONE BIGGER PAN. These are hard to cut neatly. On Passover 2020, I made a double batch and froze a lot. When they were slightly defrosted it was easy to cut them into very small, neat squares. They are so rich, I recommend this strategy!
5 T melted butter or parve margarine. (1/2 cup if you use vegetable oil, also fine)
1¾ c sugar
½ t salt
1 t vanilla extract
¾ c cocoa powder (Fairtrade!). Dutch-process or natural; sifted if particularly lumpy
3 large eggs
1½ c. almond flour
1 t. baking powder (It's optional and omitted for Pesach)
Melt margarine in large bowl. Add sugar to absorb heat (so it doesn't cook the eggs) and then add everything together with a spoon, whisk, or spatula. It's more like a paste than a batter.
Bake 33-36 minutes. Test with a toothpick.Easily doubled, but DON'T BAKE IN ONE BIGGER PAN. These are hard to cut neatly. On Passover 2020, I made a double batch and froze a lot. When they were slightly defrosted it was easy to cut them into very small, neat squares. They are so rich, I recommend this strategy!
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